Over 30 years of ice cream and sorbets! Finland’s oldest Pacojet was found

When Yöpuu Oy purchased a Pacojet for its Bistro Kirkkopuisto in Jyväskylä in 1993–1994, hardly anyone could have guessed that the same machine would still be in use more than three decades later. This spring, our search for Finland’s oldest Pacojet still in use led us to the kitchen of Executive Chef Hannu Heikkilä.

Over the years, the Pacojet has been used to make countless ice creams and sorbets, as well as items such as seasoned butter and vegetable purées. In this interview, Hannu explains what has made the device such a long-lasting kitchen tool and what he plans to try next with his brand-new, recently won Pacojet. Be sure to check out Hannu’s delicious Pacojet recipe, too!

Tell us a bit about your old Pacojet?

The Pacojet was purchased for Yöpuu in 1993–1994 when a new head chef from Helsinki, Ismo Piispanen, joined the kitchen. He was the one behind the purchase. From the very beginning, the machine has been used to make ice cream and sorbets, as well as butter spreads and vegetable purees, such as carrot cream.

What has been made with this device over the years?

We’ve mainly used the machine to make sorbets and ice cream. We’ve also been intentional about gentle use of the machine, since it’s quite old. It has held up well. One important insight has been the use of a Brix meter in developing sorbet mixtures.

What benefits has the Pacojet brought to your daily life?

The advantage of the Pacojet is its consistent results. It allows us to always produce high-quality ice cream and sorbets that suit our taste, which makes our daily work easier and improves the reliability of our operations.

Do you have a specific recipe or dish where the Pacojet is irreplaceable?

Yes, the Pacojet is truly irreplaceable for us when making our own ice cream. Here’s one recipe we’ve used at Yöpuu Yhtiö’s restaurants (Bistro Kirkkopuisto, Verso Bar & Kitchen, and Pöllövaari.

Vanilla-Mascarpone Sorbet

Sugar Syrup:
1 vanilla stick
1 kg water
620 g sugar
200 g cornstarch syrup
 
Sorbet:
820 g sugar syrup
500 g mascarpone
200 g crème fraîche

Preparation:
Bring the water, sugar, and vanilla stick to a boiling point. Add the cornstarch syrup. Stir the mascarpone and crème fraîche into the sugar syrup.

What tips would you give other kitchen professionals for using the Pacojet?

It’s a good idea to develop recipes such that the ice cream or sorbet is ready to serve immediately, without any waiting. This way, you can prepare just one or two servings at a time and achieve a consistent result every time.

What are your plans for the new device?

I plan to try making whipped butter, to start with. I also want to experiment with herb oils and pestos, as well as, for example, a siphon foam made from Almond potatoes using the Pacojet.

What is the most surprising or creative way you’ve used the Pacojet in your work?

We’ve used a Brix meter when making sorbet mixtures. It allows us to check the sugar content very precisely. We’ve found that around 30 Brix degrees works well to ensure the sorbet has a good texture and is just the right softness right after processing.

Has the Pacojet helped you develop new flavors or concepts in your kitchen? Can you give an example?

Yes, the Pacojet has been particularly helpful in developing new ice cream and sorbet flavors. Thanks to Brix measurement and consistent results, recipes can be fine-tuned with precision, enabling the systematic development of new flavor combinations.

Congratulations to the owner of Finland’s oldest Pacojet!